Baked Moussaka with Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 840 cal. | (40 %) | ||
| Protein | 38.61 g | (39 %) | ||
| Fat | 53.62 g | (46 %) | ||
| Carbohydrates | 45.9 g | (31 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 10.91 g | (36 %) |
| Vitamin A | 428.52 mg | (53,565 %) | ||
| Vitamin D | 2.68 μg | (13 %) | ||
| Vitamin E | 4.64 mg | (39 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.78 mg | (71 %) | ||
| Niacin | 6.21 mg | (52 %) | ||
| Vitamin B₆ | 0.64 mg | (46 %) | ||
| Folate | 131.65 μg | (44 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.05 μg | (25 %) | ||
| Vitamin B₁₂ | 1.67 μg | (56 %) | ||
| Vitamin C | 33.44 mg | (35 %) | ||
| Potassium | 1,410.63 mg | (35 %) | ||
| Calcium | 389.32 mg | (39 %) | ||
| Magnesium | 89.16 mg | (30 %) | ||
| Iron | 4.03 mg | (27 %) | ||
| Iodine | 57.55 μg | (29 %) | ||
| Zinc | 2.29 mg | (29 %) | ||
| Saturated fatty acids | 28.87 g | |||
| Cholesterol | 246 mg |
Ingredients
Preparation steps
Rinse eggplant, cut off ends, cut into slices and sprinkle with salt. After 30 minutes, pat eggplant dry with paper towel. Heat oil in a pan and fry eggplant slices until golden yellow. Remove from the pan and drain on paper towels. Peel onions and chop finely. Heat 2 tablespoons butter in a pan, add onions, saute until soft, then add ground lamb, cook while stirring until crumbly and season with pepper, salt and cinnamon. Blanch tomatoes for a few seconds in a pot of boiling water, drain, peel, quarter, core and chop. Add chopped tomatoes, tomato paste, parsley, wine and sugar to the ground lamb. Mix everything thoroughly and simmer from 10-15 minutes.
Preheat the oven to 180°C / 350°F.
Grease a baking dish with olive oil and spread a layer of eggplant in the dish. Cover with ground lamb mixture, sprinkle with oregano and cover with another layer of eggplant.
Melt remaining butter in a saucepan, stir in flour and let sauté briefly. Then gradually add milk while stirring, boil, let thicken and season with salt and pepper. Simmer for 5 minutes while stirring occasionally.
Beat eggs in a bowl and then stir into warm, but not boiling milk mixture. Stir in half of the feta cheese and season with salt. Pour the sauce over eggplant and sprinkle with remaining feta cheese. Bake in the preheated oven for 45-50 minutes. Remove and serve immediately.
